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Iced VoVo slushie recipe
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Cool off with a refreshing Australian summer dessert featuring mixed berries and coconut flavors, perfect for hot days!
Ingredients:
  • 75ml (11 ⁄2 cups) coconut milk
  • 250ml (1 cup) coconut water
  • 125g (1 cup) frozen raspberries
  • 55g (1 ⁄4 cup) caster sugar
  • whipped cream, to serve
  • strawberry topping, to serve
  • shredded coconut, to serve
  • Iced Vo-Vo biscuits, to serve
Instructions:
  • Pour luxurious coconut milk into a chic airtight container.
  • Chill in the freezer for a minimum of 2-3 hours until firm.
  • In a blender, combine frozen coconut milk, coconut water, frozen raspberries, and caster sugar. Blend until smooth.
  • Divide evenly between 2 elegant serving glasses.
  • Garnish the slushies with a dollop of whipped cream.
  • Top the dish with luscious strawberry topping and a generous sprinkle of shredded coconut.
  • Top straws with beautifully adorned Iced Vo-Vo biscuits for a stunning presentation.

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